Some refer to Provolone as Italy's national cheese. It was originally produced in Campania in the southern part of the country. Curiously, Provolone production is now centered in the north in the Piedmont and Lombardy regions. Like mozzarella, Provolone is a pasta filata cheese, meaning that it is produced by stretching fresh curds into a taffy-like consistency. In the case of mozzarella, the cheese is sold and served fresh. For Provolone, the stretched curd is molded into a pear or torpedo shape, then tied with rope and hung in an aging cave for 3 to 12 months.

Perhaps the most famous Provolone producer is Auricchio, a family business that dates back to 1877. Recently, Auricchio opened a plant in the US to satisfy the excessive demand for their Provolone for the American market. The Auricchio Provolone Piccante available on igourmet.com is the authentic imported-from-Italy version, aged for 12 months and offering a sharp, spicy flavor that tickles the tongue. It is excellent as part of an antipasto course, paired with olives and red wine. Keep in mind that this aged Provolone is quite sharp, meaning that a little bit goes a long way.